HADM 2360

Food Service Management, Theory and Practice

Course Description

Course information provided by the Courses of Study 2021-2022.

This course introduces food and beverage operations management through four major components: fundamental food composition and properties; food products and preparation; food safety; and the application of management concepts to food and beverage operations. Students prepare recipes, menus, and production schedules; critically evaluate foods; and are involved in projects in which they create menus, develop and standardize recipes, and calculate yield percentages and food cost. Completion of a four-hour practicum experience in Establishment is a required course activity.

When Offered Fall, Spring.

Permission Note Enrollment limited to: SHA students.
Prerequisites/Corequisites Prerequisite: HADM 1360.

Satisfies Requirement Satisfies core requirement for SHA students.

Comments Because this course is laboratory-based, students may not drop after first full week of classes; during first week of class, students may drop only with permission of instructor and/or academic dean. Failure to attend first lab may result in administrative drop. Labs will start during the first full week of classes.

• PLO 1.2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.
• PLO 2.1: Students will create professional-quality written business documents.
• PLO 2.3: Students will demonstrate productive team behaviors.
• PLO 3.1: Students will identify the ethical dimensions of a business decision.

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